These pecans were a fixture at my aunt’s house on Christmas Day. She passed the recipe down, and now I ensure their presence throughout the festive season. John Day’s wife, Martha, lived across the street from my grandfather when they were kids, and through the many generations, our families have remained very close. In fact, some of my fondest childhood memories were vacationing at the beach with my family and John and Martha Day’s daughter and her family when I was growing up.
John Day’s Spiced Pecans hold a special place in my heart. I can’t get enough of these crunchy, sweet pecans, and frequently give bags of them as hostess gifts around the holidays.
Start with unroasted, unsalted pecans.
Whisk egg whites until frothy.
Spread pecans evenly on the baking sheet.
John Day’s Spiced Pecans
Ingredients
- 1 egg white
- 1 teaspoon water
- 4 cups pecans
- ½ cup white sugar
- ½ teaspoon cinnamon
- ¼ teaspoon salt
Instructions
- Preheat oven to 250 degrees.
- Beat egg white and water until foamy. Add the pecans, cinnamon, sugar and salt. Place on a parchment lined baking sheet, or coat a baking sheet with oil, and bake for one hour. Stir every 15 minutes. Let cool and store at room temperature for up to 2 weeks.